We’ve got an easy and low carb snack for spring. Bring Rudolph’s Fresh Tomato Salsa to any Bar-B-Q or picnic and you’ll be the hit of the party! Don’t forget the best part … grab a bag of any flavor of Rudolph’s Pork Rinds.
  

Ingredients

• 5 ripe plum tomatoes, chopped
• 3 green onions, chopped
• 1⁄2 small red onion, chopped
• 1⁄4 cup snipped fresh cilantro
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 1/8 tsp. black pepper
• 1 bag of Rudolph’s Pork Rinds

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with Rudolph’s Pork Rinds.  

Categories: Appetizers, Pork Rinds, Recipes, Side Dish | No Comments »

Spice up your Thanksgiving Day feast with Rudolph’s Hot & Spicy Pork Rind Stuffing. It’s an easy and tasty side dish that is sure to become your new family favorite. If you’re looking for less of a kick, substitute Rudolph’s Hot & Spicy Pork Rinds with Southern Recipe Original Pork Rinds.

Ingredients

• 1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds
• 10 slices of crusty white bread
• 2 Tbsp. Butter
• 1/2 large Onion, finely chopped
• 1 stalk Celery, finely chopped
• 1 Egg, lightly beaten
• 1 cup Chicken broth
• 2 tsp Garlic powder

Directions

Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy.
*Note for less of a kick, use Southern Recipe Original Pork Rinds.

Categories: Recipes, Side Dish | No Comments »

The pig skin season is finally here and there’s no better tailgating combination than football, beer, cheese and of course pork rinds! Our hefty rind crunch adds the extra punch to tackle your man-sized hunger. Try Sweet BBQ or Hot & Spicy Pork Rinds to kick up the rind flavor.

Ingredients

• 18 oz. cream cheese; softened
• 8 oz. Cheddar Jalapeno pepper cheese; cubed or Velveeta
• 1/3 cup beer
• 1 cup black beans; drained and rinsed
• 1/2 cup Sliced onions
• 1/2 cup Chopped tomatoes
• 1 bag of Your Favorite Rudolph Foods Pork Rinds

Directions

Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, onions and tomatoes. Heat until warm. Makes 3 1/2 cups. Enjoy with your favorite Rudolph Pork Rinds.

Categories: Appetizers, Recipes, Side Dish | No Comments »

Ingredients

• ½ C Pepe’s Chicharrones, finely crushed
• 4 C Warm Mashed Potatoes
• 1 Tbsp Shortening
• 1 Egg, beaten
• 1 C All-Purpose Flour
• Salt to taste
• 2 Tbsp Vegetable oil for pan-frying

Directions

Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Eat with your favorite Rudolph Pork Rinds.

back to top

Categories: Authentic Chicharron, Pork Rinds, Recipes, Side Dish | No Comments »

Ingredients

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1 1/3 cups Rudolph’s OnYums pieces*

Directions

Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the Rudolphs OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.

*This is also delicious with pork rinds in place of the Rudolph’s OnYums. Choose Rudolph’s Hot & Spicy Pork Rinds for a Green Bean Casserole with a kick!

back to top

Categories: OnYums, Recipes, Side Dish | No Comments »

Ingredients

• 1 – 1.75 oz bag of Grandpa John’s Original Tender Cracklins, roughly crushed
• 1 cup frozen whole kernel corn
• ¼ cup frozen diced onions
• 1 cup crumbled queso fresco
• 1 – 4 oz can of diced green or red chilies (depending on your heat preference)
• 1 – 8 oz package corn muffin mix
• 2 eggs
• 1/3 cup of milk
• 2/3 cup of sour cream

Directions

Preheat oven to 400° F, grease 10″ cast iron skillet and preheat in oven.
Combine all ingredients and mix gently. Pour into heated skillet, spread evenly.

Bake 25–30 minutes. Let stand for 10 minutes. Cut into squares and serve with chilorio de res or other meat entree.

Recipe by Angelique Page of Chicago, IL
back to top

Categories: Cracklins, Lunch, Recipes, Side Dish, ¿Qué Hay de Cena? Recipe Contest Winners | No Comments »

Ingredients

• 2 6" White Corn Tortillas
• 4 oz. Tilapia Ceviche
• 2 oz. Hass Avocado, diced
• ½ oz. Pepitas, toasted
• 2 oz. Romaine Lettuce, sliced
• 1½ oz. Mango, diced
• ¾ oz. Fried Pork Rinds
• ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

back to top

Categories: Lunch, Main Dish, Recipes, Side Dish | No Comments »

Ingredients

• 3 poblano peppers, roasted and peeled
• 4 small cambray potatoes, cooked and quartered
• 2 zucchinis, finely diced
• 2 tomatoes, finely diced
• 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
• ½ small onion, diced
• 1 teaspoon oil
• Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

back to top

Categories: Authentic Chicharron, Lunch, Main Dish, Recipes, Side Dish | No Comments »

Ingredients

• 250 g (½ lb) chicharrones, in small pieces
• 5 green tomatoes
• 1 onion, quartered
• 3 pickled chipotle peppers, diced
• Salt to taste
• ½ teaspoon chicken bouillon powder
• 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

back to top

Categories: Authentic Chicharron, Lunch, Main Dish, Recipes, Side Dish | No Comments »

Ingredients

• 20 tortillas
• 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
• 2 green tomatoes, peeled
• 1 chopped tomato
• ¼ onion, diced
• 3 bunches cilantro, chopped
• 100 g (½ cup) crumbled Oaxaca cheese
• Salt and pepper to taste
• Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s Chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

back to top

Categories: Authentic Chicharron, Low Carb, Lunch, Main Dish, Recipes, Side Dish | No Comments »